Chopping salad, peeling eggs, making buns and sandwiches and decorating the salmon with thinly sliced cucumber. (No one ever wanted that job because you knew your efforts would be scrutinized by the whole female element of your family who all knew they could do it better).
My culinary skills are few and basic, I'd usually head straight for the Warburtons and marg and set myself up buttering bread for the more skilled aunties to fill. There was a real art to efficient bread buttering. I'd stack a heap of slices to top of my bread board, position the margarine tub (square of course) to the right of the board and butted up against it to stop it moving, then scrape the marg a good few times using the wrong edge of the serrated bread knife (longer than a butter knife for swift even coverage) then, before the return journey to the marg tub, butter about 4 slices of bread. I'd get through a loaf in no time.
Nowadays functions are usually catered for by outsiders but I still relive those days in my own kitchen everytime I make a sandwich, the breadboard, the marg and the knife are all as they were back in the day but...
...what the higgedy heck has happened to the margarine? You take one scrape of marg and it falls off the knife, dribbles down the side of the tub or lands on the breadboard. That never used to happen? I remember the days of loading up a knife and covering half a loaf before a refill? I tell you what, things ain't what they used to be?!
